Ingredients
- 4 eggs
- 400 gr sugar
- 375 gr confectioners sugar
- 325 gr all purpose flour
- 240 ml buttermilk
- 220 gr butter
- 160 gr coconut
- 230 ml cream cheese
- 55 gr butter
- 30 gr instant coffee crystals
- 14 gr vanilla extract
- 5 gr baking soda
- 3 gr almond extract
- 1 gr coconut-flavored extract
- 1 gr salt
- 1 package semisweet chocolate chips
Preheat oven to 350 degrees. Generously spray three 23 cm cool cake pans with cooking spray and lightly flour them. Spread coconut on ungreased jelly-roll pan and toast in oven until it begins to brown slightly. Stir often and set aside. In a medium bowl, beat egg whites until stiff but not dry. Set aside. In a large mixing bowl beat together butter, sugar, vanilla, and coconut flavoring. Add egg yolks one at a time and beat well after each. Combine flour and baking soda. Add to creamed mixture alternately with buttermilk. Fold in egg whites and 1 cup toasted coconut. Divide batter evenly among prepared pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Remove layers from pans and cool on rack. Frosting: combine cream cheese, butter and confectioners' sugar. Beat until smooth. Stir in remaining 1 cup toasted coconut. ----